Stewed Tripe and Rice

Ingredients

• 2 lbs. tripe
• 2 medium sized onions
• 2 ozs. dripping
• 1 quart milk
• 2 ozs. rice
• pepper and salt
• a squeeze of lemon juice

Method

1. 1

   Cut the tripe into pieces two inches long by one inch broad.

2. 2

   Peel and chop the onions.

3. 3

   Put the dripping in a pan, and when hot add the onions and fry till soft, but not brown.

4. 4

   Then add the tripe and the milk and bring to the boil.

5. 5

   Add the rice, pepper, salt, and lemon juice, and simmer for one hour.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 56. The excerpt below is the record exactly as published.

STEWED TRIPE AND RICE. 2 lbs. tripe 2 medium sized onions 2 ozs. dripping 1 quart milk Cut the tripe into pieces two inches long by one inch broad. Peel and chop the onions. Put the clean dripping in a pan, and when hot add the onions and fry till soft, but not brown. Then add the tripe and the rnilk and bring to the boil. Add the ricer pepper, salt, and a squeeze of lemon juice, and simmer for one hour. Serve hot. 2 ozs. rice pepper salt lemon juice 90 STEWED TRIPE AND ONIONS. '2 lbs. tripe 3 large onions 2 ozs. butter 2 ozs. flour 1 quart milk or water pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.